Vietnamese Seven Courses of Beef

 

Holy cow!  Let's feast on this traditional Bò 7 món, which translates to "seven courses of beef." We will prepare a spread of seven preparations of beef, to be rolled up with delicate rice paper stuffed with crisp herbs and vegetables, delicate rice noodles, and a fishy, tangy dipping sauce. Roll up your sleeves and get ready to dig in!

 

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Gỏi bò: Salad of Pickled Carrot, Pickled Daikon, Celery Salad with Thin Strips of Seared Beef in nước mắm (fish sauce)

Bò nhúng dấm: Raw Slices of Beef cooked in a Vinegared Fondue
Bò chả đùm: Steamed Ground Beef Meatballs with Woodear Mushrooms, Cellophane Noodles served with Shrimp Chips

Bò nướng mỡ chài: Grilled Lemongrass Galangal Beef Sausages wrapped in Caul 

Bò lá lốt: Grilled Ground Beef in Lot (Wild Betelnut) Leaf 

Bò nướng hành: Beef Rolls with Green Onions and Enoki Mushrooms

Cháo Bò: Beef Congee

Served with a garden of Vietnamese herbs, dipping sauces, vermicelli and rice paper

 

 

Linda Tay Esposito is teaching chef whose food represents a tribute and a commitment to the authenticity of the cuisines of the Pacific Rim.  For the last 15 years, Linda has shared her passion and knowledge of South East Asian cuisine in the Bay Area and her work had been featured in KQED Bay Area Bites, the New York Times, etc. Linda taught at the The Cooking School at Cavallo Point and at Sur La Table Cooking School, and was a lead chef at Parties That Cook where she taught global cuisines in a team building setting. She started her teaching career at Whole Foods Market. Most recently she was the head of operations and chef at Bay Area's artisan tofu maker, Hodo. She currently leads the development of La Cocina’s municipal marketplace – using food as a creative approach to economic development by offering affordable, healthy food options and safe spaces while providing assessable business opportunities for low income, immigrant, women food entrepreneurs. She writes a food blog at www.flavorexplosions.com and you can follow her on Instagram @flavor_explosions

(photo courtesy of Pexels)